Sain wedi'i Rhannu

In 2026, the cost of raw ingredients has spiked by 22% due to supply chain shifts. For a restaurant, throwing away five pounds of tomatoes isn't just a waste of food; it’s a hit to their shrinking margins. Fresh-Lock democratizes food preservation. Currently, if a local chef wants to sell their "Signature Hot Sauce," they have to find a co-packer, commit to a run of 5,000 units, and deal with massive logistics. With the Micro-Canner, they can produce 5 units or 50 units between the lunch and di